I remember when I was young, my grandpa always bought me this sweet clay oven rolls, I love the maltose inside the crispy bread,I like to baked it for few minutes, just one bite , the sesame aroma comes out. It is so simple but fill my sweet tooth desire,I usually eat it for breakfast or as snacks.This recipe is quite complicate, it requires multiple steps and need to make {old dough} to complete this.
Now you can try this traditional Chinese biscuits at home , amaze your family and friends.
一.油皮麵團
30g/個
材料:
老麵100g,中筋麵粉100g,糖粉15g,芥花油(註1)40g,
冷水52g,
老麵做法請參考: 老麵
步驟: 1.中筋麵粉用濾網過篩 2.將糖粉加入麵粉中混合均勻 3.將芥花油及冷水加入 4.用手搓揉攪拌2分鐘至均勻 5.然後將老麵加入混合搓揉成為一個均勻柔軟的麵團即可 6.麵團表面噴一點水放盆子中 7.表面封上保鮮膜或擰乾的濕布,醒置40分鐘
二.油酥麵團
15g/個
材料:
低筋麵粉110g,芥花油(註1)40g,
步驟: 1.將低筋麵粉用濾網過篩 2.將橄欖油加入低筋麵粉中,用手慢慢將橄欖油及麵 粉搓揉成為一個均勻的麵團,包上保鮮膜放冰箱備用 (不需要搓揉過久,避免麵粉出筋影響口感)
註1
芥花油可以用大豆油,橄欖油,葵花子油,葡萄仔油等
液體植物油代替
三.糖心內餡
16g/個
材料:
細砂糖95g,熟白芝麻25g,水麥芽10g,奶油10g,
低筋麵粉10g,冷水10g,
步驟: 1.熟白芝麻裝入塑膠袋中,用桿麵棍用力桿壓壓破 (這樣芝麻香氣才會出來) 2.將所有材料放入盆中 3.用手慢慢搓揉混合成為一個均勻團狀 4.裝入塑膠袋中放冰箱冷藏備用
四.組合
1.將醒置好的油皮麵皮及油酥麵皮平均分成10等份,捏成圓形 2.將油皮麵皮壓扁桿開,光滑面在外,包上一個油酥麵皮,收口捏緊 成圓形 3.將包好的麵團稍微壓一下橄成橢圓形薄片,光滑面在下,由短向捲 起,收口朝下,蓋上保鮮膜讓麵團休息15分鐘 4.將休息好的麵團橄成長形後翻面,由短向捲起,蓋上保鮮膜讓麵團休 息15分鐘
*完整二桿三折步驟請參考 : 純素油皮油酥麵團
5.糖心內餡平均分成10等份滾成圓形 6.休息完成的油皮油酥麵團收口朝上,用大姆指從中間壓下,2端往 中間折起捏一下,將麵團壓扁 7.將麵團橄成直徑約10cm圓形薄片
8.光滑面在外,中間放上糖心內餡 9.利用虎口將麵團收口朝內捏緊,成為一個圓形 10.麵團收口朝下,上方薄薄刷上少許清水,沾上一層白芝麻 11.芝麻面朝上,用桿麵棍桿開成為橢圓形薄片 12.將燒餅芝麻面朝上間隔整齊排放在烤盤上 13.放進已經預熱至180度c的烤箱中烘烤15-18分鐘至表 面呈現金黃色即可
補充:
1.油皮部份若不想加老麵就直接省略,但是份量請修改為
中筋麵粉155g,糖粉25g,芥花油(註1)50g,
冷水70g,
2.糖心內餡也可以直接用細砂糖+白芝麻取代. 每一個燒餅約加1.5大匙細砂糖+1/3大匙白芝麻
1. Oil dough
30g/piece
material:
100g old noodles, 100g of medium-gluten flour, 15g of sugar powder, canola oil (Note 1) 40g,
Cold water 52g,
For the old noodle practice please refer to: Shantou old noodles
step:
1. Medium-gluten flour is sieved with a strainer
2. Add the powdered sugar to the flour and mix well.
3. Add canola oil and cold water
4. Stir with hand for 2 minutes until uniform
5. Then add the old noodles to the mix and turn into a uniform soft dough.
6. Spray a little water on the surface of the dough and put it in the basin.
7. Cover the surface with plastic wrap or wring dry cloth and wake up for 40 minutes.
2. Pastry dough
15g/piece
material:
Low-gluten flour 110g, canola oil 40g,
step:
1. Sift the low-gluten flour with a strainer
2. Add olive oil to the low-gluten flour and slowly add the olive oil to the noodles.
The whitefly becomes a uniform dough, and the plastic wrap is placed on the refrigerator.
(Do not need to linger for too long, avoid the flour to affect the taste)
Note 1
Canola oil can be used in soybean oil, olive oil, sunflower oil, grape oil, etc.
Liquid vegetable oil instead
3. Heart filling
16g/piece
material:
Fine granulated sugar 95g, cooked white sesame 25g, water malt 10g, cream 10g,
10g of low-gluten flour, 10g of cold water,
step:
1. Cooked white sesame seeds are put into plastic bags, and pressed with a rod
(so the sesame aroma will come out)
2. Put all the materials in the basin
3. Slowly mix and mix by hand to form a uniform mass
4. Put in a plastic bag and put it in the refrigerator for storage.
Combination
1. Divide the plucked oily skin and oily dough into 10 equal parts and knead them into a circle.
2. Open the oil skin dough flat bar, smooth the surface, wrap a pastry dough, close the mouth tightly
Round
3. Slightly press the wrapped dough into an oval-shaped sheet with a smooth surface underneath, from short to roll.
Start, close the mouth, cover with plastic wrap and let the dough rest for 15 minutes.
4. Roll the rest of the dough into a shape that is rolled up, rolled up in a short direction, covered with plastic wrap and let the dough fall.
15 minutes
*Complete two-shot and three-fold steps please refer to: Pure oily pastry dough
5. The filling inside the candy core is divided into 10 equal parts and rolled into a circle.
6. The finished oily pastry dough is closed upwards, pressed down from the middle with the thumb, 2 ends
Fold in the middle to flatten the dough
7. The dough is made into a circular slice of about 10 cm in diameter.
8. Smooth surface is outside, with sugar filling in the middle
9. Use the tiger's mouth to pinch the dough inward and become a round shape.
10. Dough the mouth down, brush a little water on the top and apply a layer of white sesame
11. Sesame face up, use a lever to open an oval sheet
12. Place the sesame seeds on the baking sheet with the sesame side facing up.
13. Put in the oven that has been preheated to 180 degrees c for 15-18 minutes to the table
The face is golden yellow
supplement:
1. If the oil skin part does not want to add the old side, it will be omitted directly, but please change the amount to
Medium-gluten flour 155g, sugar powder 25g, canola oil (Note 1) 50g,
Cold water 70g,
2. The filling inside the sugar heart can also be directly replaced by fine sugar + white sesame.
Add about 1.5 tablespoons of fine sugar + 1/3 tablespoons of white sesame to each biscuit.
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